Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken is marinated to perfection, offering a zesty and aromatic flavor profile that pairs beautifully with a refreshing quinoa salad. The dish balances traditional grilling techniques with a modern twist, making it both satisfying and healthy. Ideal for a weeknight dinner or a weekend gathering, this recipe is packed with protein and nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons balsamic vinegar

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
2. Place chicken breasts in a resealable plastic bag or shallow dish and pour marinade over the chicken. Seal and refrigerate for at least 30 minutes, preferably 2 hours.
3. While the chicken is marinating, cook the quinoa. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and balsamic vinegar. Mix well and set aside.
5. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for a few minutes before slicing.
7. Serve the grilled chicken over a bed of quinoa salad.